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Congee With Mushroom, Carrot & Egg

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Congee With Mushroom, Carrot & Egg

<“CongeeWith Mushrooms, Carrots & Egg (Chinese Rice porridge)“>
Excerpt from a previous post of Congeeon ChefsOpinion :.” Rice Porridge –
The first thing that comes to mind is probably baby food or hospital gruff.
Most folks would never think of ordering it from a menu in a restaurant, much less wake up and crave it for breakfast, if they hadn’t tasted or at least seen it before.

Sounds more interesting and exotic? These are just a few names given to rice porridge around the world. If there is a country or region which traditionally eats rice, then there is some form of rice porridge eaten.
Congee can be enjoyed as breakfast, snack, lunch or dinner. Congee most often contains rice, but other grains can be used.
Ideally, it is made with strong, tasty stock that infuses great taste and debt into the dish. But from there on, let your fantasy run wild. Congee can be made with seafood, meat, vegetables or a combination thereof.
Then there are the toppings – Pickled vegetables, fried shallots, sliced scallions, any mushroom, crisp fried garlic, dried shrimps, 100-year eggs, cilantro, etc, etc.
If you like it, put it on.
Below is a version I made on Sunday for breakfast. The texture is more like a Filipino Lugaw, with the rice VERY soft but still keeping its shape. “.>Bon Appétit ! Life is Good !>>Click here for Congee With Smoked Pigs Tails & Vegetables on ChefsOpinion>Click here for more Congee on ChefsOpinion>Click here to read all about Congee>>>